This Cajun Shrimp and Andouille Skillet is one of my husband and my favorite dishes. It’s also a favorite of our friends and family. Whenever we bring a big pot of this, everyone is happy!
Cajun Shrimp and Andouille Skillet just so happens to be one of those magical 4-season recipes. It’s a hit in the summer, for tailgating during football season and in the dead of winter. The temperature outside doesn’t matter with this recipe, after all…we’re talking about shrimp and andouille sausage with a scrumptious sauce.
It’s also easily made for two or twenty-two! I most often make it just with the sauce or broth…whichever you wish to call it and then just the shrimp and andouille. Sometimes I add in sliced okra and sometimes chunks of avocado. That helps when you are making it for a crowd and want to make it go further for less cost plus, the green looks pretty!
How Do I Make Cajun Shrimp and Andouille Skillet?
First, you make the sauce/broth…whatever you want to call it (it can be made a day ahead). Then you slice & brown the andouille in a little oil, it’s typically already cooked when you purchase it, so all you are doing is browning it for a depth of flavor and texture. Next, you season your raw peeled & cleaned shrimp with Cajun seasoning and saute that till cooked. Add your proteins to the sauce/broth, heat through and feast!
What Are The Variations Or Add-Ins To This Recipe
We love this as it is for a party food (it always gets talked about). For variations add in chunks of avocado (especially nice if you really spice this up). Add in black beans, okra, chicken or whatever else you may enjoy. Serve it over rice, in a bread bowl or even over a potato or pasta. You can take this and customize it as you wish.
How Many People Will It Serve?
As written this recipe can serve 6-7 as an entree if you are serving it over rice. If you are serving it as an appetizer or party nibble, it can serve 10. For that, I set out small plastic 6 oz party cups for them to fill and small party forks. If you want to feed more people, double the shrimp and sausage in the recipe. There is enough sauce to accommodate that. To make the pot or skillet full go further, add in chunks of avocado or black beans,
Is This Recipe For Cajun Shrimp And Andouille Skillet A Jambalaya Recipe?
No, this is not a true Jambalaya. You can certainly add in chicken, rice, okra and whatever else you wish. This is a great base to start with to make your own, it has tons of flavor!
If you love shrimp, sausage or Cajun flavor, well then I sure hope you give this recipe a go! Tag me on Instagram if you do at @SouffleBombay
I SO hope you love this one!
Cajun Shrimp and Andouille Skillet
Ingredients
- 5 Tbs. butter
- 5 cloves garlic minced
- 1 tsp. minced fresh rosemary
- 1 cup white wine
- 3 cups chicken broth
- 3 Tbs. tomato paste
- Kosher salt and black pepper to taste
- 1/2 lime juiced
- Grapeseed or olive oil for sautéing
- 1 1/2 lbs. Andouille sausage
- 1 lb 21-25 sized shrimp or larger raw, cleaned, peeled and tails off
- Spicy Cajun Seasoning
- Optional: Chunks of fresh avocado black beans, rice, pasta, and of course some crusty bread to soak up the sauce
Instructions
- In a large deep skillet or medium-sized pot, melt the butter.
- Add the garlic to the melted butter and saute for 1-2 minutes or until fragrant. Be careful not to brown or burn the garlic.
- Add in your rosemary, wine and chicken broth. Stir until combined.
- Whisk in the tomato paste until incorporated.
- Season sauce with salt & pepper, taste and adjust for your preference, if you enjoy spicy dishes add in some red/Cayenne pepper.
- Bring sauce to a simmer, remove from heat.
- Slice Andouille into rounds about 1/8 of an inch thick.
- Heat enough oil in a sauté pan to just barely cover the bottom and sauté your sausage just until it gets some delicious color (it's already cooked, so you just want it to get a little brown in color which gives it great texture and flavor).
- Place pieces into your sauce as they finish browning.
- Season the shrimp with your Cajun seasoning. Decide if you want to be heavy handed and dredge your shrimp in it (like I do) or just a few shakes per shrimp. It comes down to your preference for heat/spice. Season and cook your shrimp in batches.
- Heat oil in a sauté pan, just enough to cover the bottom and sauté your shrimp until it turns pink and is almost cooked through. If you seasoned your shrimp heavily, back away from the stove a bit, you may be coughing a just bit as it cooks (so worth it!!).
- Place shrimp into your sauce as they finish cooking, repeat until all shrimp are all cooked.
- Brink your skillet/pot full of sauce, shrimp and sausage just to a simmer. Taste and adjust your sauce. If the seasoning from the shrimp didn't spice your sauce they way you would enjoy, add some additional Cajun seasoning or red/Cayenne pepper.
- If you are adding avocado chunks, season them with a bit of cajun seasoning or salt and pepper and add to the mixture shortly before serving. If you are adding black beans, drain & rinse them and then add to the pot.
- Spritz the sauce with the juice of half a lime, stir and enjoy once it is heated through.
- You can make the sauce a day ahead if you choose.
- Enjoy this on its own, with crusty bread or serve over rice or pasta.
Nutrition
P S says
Awesome recipe! I’ve made it twice and the family really loves it. Made the recipe as written first time; second time I added some beans to stretch the recipe. Really great both times.
Colleen says
Great to hear! And fantastic idea to add beans to stretch it…It can get pricey when you make this for a crowd! I always keep my eyes out for good sales on shrimp AND andouille 🙂
Kenny says
How Much did it cost for the ingredients for the Shrimp And Andouille Sausage Jambalaya ?
Colleen says
Hi Kenny, I honestly do not know. I make this in larger batches when I do make it…Always looking for shrimp on sale.
Laura says
I have both the shrimp and the sausage in my freezer. Putting this recipe on my list.
Bill Romond says
Excellent recipe. I’ve had this bookmarked for a while but made it for the first time tonight. I thickened the sauce a bit and added sauteed onions & peppers cause I had ’em. This is one of those simple but excellent recipes perfect for a weeknight dinner or company. Thanks so much for posting it.
Colleen says
Yay! So glad to hear that! It really IS easy which is why I often make it for potlucks with friends. Thanks for the stars as well Bill!
Caroline says
I love how easy and flavorful this is – we’d definitely be adding the avocado as big fans of that too and agree the bit green looks great. Yum!
Carlos at Spoonabilities says
Oh God! This cajun shrimp and andouille skillet looks SO GOOD! I love this kind of dish with an extra kick!
Colleen says
Yes! Me too! TY!
Eileen Kelly says
We love Cajun flavors. This was super easy and so delicious. A big hit with the family.
Jersey Girl Cooks says
I could eat shrimp every night! This looks delicious!
Colleen says
Meeee too! TY!
Anne Lawton says
Cajun flavors are always a favorite at our table. I lvoe that is so easy to make
Colleen says
This is requested often by family and friends!
Dixie says
This was absolutely great! I added a sliced and halved zucchini, a quarter cup of red onion, and a 2 inch slice of red pepper. I put the whole thing over rice and then topped it all with some cilantro and avocado. I served it with a side salad. I want more, but I’m too stuffed to eat more! Thank you so much for sharing this.
Colleen says
Fantastic Dixie!! Thanks so much for the comment and star rating! I think I am making this for the holiday weekend, which will please my husband & family for sure!
Marilyn says
Made this tonight and it was delicious – nice amount of heat – served over cauliflower rice. Next.time I will add some veggies as I thought it needed a little more body. I, of course, added a lot.more cayenne.
Colleen says
Great to hear and yes, it is easy to customize!
Eileen says
I switched up the steps in this recipe and sautéed the andouille first, removed from the pan and then cooked the shrimp in the andouille drippings. Removed the shrimp and then sautéed the garlic in 2 tbs. of butter. Added the wine and deglazed all the flavors off the bottom of the pan, then added the chicken stock. Cooked it down a little and added the shrimp and andouille. Served it over cheese grits and it was a hit.
Colleen says
Sounds delicious!!
Pattie says
It was good the first time I made it, but we felt that it needed something. Tonight I made it again, with a few alterations. I added onions, celery and red pepper – all diced to the butter before adding the garlic. It was just what it needed! I cut the wine back to 1/2 cup. We like the shrimp more than the sausage, so I used 1 1/2 pounds shrimp, and a 12 ounce package of Andouille sausage. I seasoned the shrimp with a teaspoon of Cajun seasoning, and then sprinkled a little more in the sauce as I wanted a little more flavor. BIG HIT this time! Thank you for for getting me started on a recipe that will be made over and over in our house!
Colleen says
Love the adjustments! Thanks for the feedback 🙂